Bombay best ever potatoes.

Ingredients

Salt to taste
3 Large peeled potatoes, halved.
15g root ginger
3 garlic cloves
2 large tomatoes
4 tbls vedgetable oil
1 tsp cumin seeds 1 tsp mustard seeds
1 large onion chopped 
1/2 tsp turmeric
2 tsp ground coriander from seed
1 tsp ground cumin
1tspgaram masala
3/4 tsp chilli powder
Bag of spinach
Large handful of chopped coriander

Method
Take a large pan of water and boil the potatoes in salt water until cooked cool and cut into cubes.

Blend the tomatoes, garlic, and garlic together making a paste.
Heat a large non stick pan add a little oil , add the cumin and mustard seeds once the cumin starts to become dark add the onion. Cook for a minute before adding the ginger garlic tomato paste, the ground spices and pinch of salt. Saute gently for a few minutes until the smells start to rise a sign always that the food is cooked.
Add the potatoes remaining tomoato's, spinach and sprinkle with coriander.

Serve with:

• Basmati rice 
• Herb Yoghurt 1/2 tub of yogurt, grated cucumber and fresh chopped mint, pinch of salt, mix all together in the yoghurt serve in another bowl for dipping Narn bread and Bombay potatoes.